Crispy roast chicken thighs with beetroot and chickpea salad
"For a roast chicken dinner midweek, try this crispy roast chicken thighs recipe with a warm beetroot and chickpea salad. Beetroot, chickpeas, tomatoes, peppers and crumbled cheese are tossed in the warm chicken juices for a colourful salad."
8.5 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
1kg chicken thighs
3 tsp olive oil
2 wholemeal pittas, cut into wedges
2 x 400g tins chickpeas, rinsed and drained
300g pack cooked beetroot, drained and cut into wedges
4 salad tomatoes, cut into wedges
1 red pepper, deseeded and sliced
100g reduced-fat salad cheese, cut or crumbled into small pieces (optional)
15g fresh mint, leaved picked
1 tbsp extra-virgin olive oil
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